*Bonus Tip*: To roast your butternut squash, split the squash length wise and scoop out the seeds. Lay the two pieces face down on an oiled pan and roast for about 1 hour until soft.

Instructions:1. Heat the butter in a heavy bottom sauce pan and sweat the onions and apple2. Add the apple cider and reduce by half3. Add the chicken stock, spices and squash4. Simmer for 30 minutes5. Add the heavy cream and simmer for 10 more minutes6. Blend7. Season to taste with salt and pepper